Only less than 2 week until Christmas! There’s many pieces that, once put together, comprise the Christmas holiday: Christmas parties, cookies, family, friends, the giving of gifts, time off from work (maybe best gift of them all), and the list goes on. So to go in theme with the holidays and my blog, I’d like to post some festive sugar cookies that anyone with a gluten free allergy could enjoy.
Further, this recipe is fun to make with a group of people or family, as everyone can join together to cut out shapes and ice the cookies. Hope you enjoy this festive yet social recipe!
Yields between 2-4 dozen depending on the cookie size
1.5 cups rice flour
1/3 cup tapioca flour
1/6 cup potato starch
1 tsp xantham gum
16 tbsp butter, room temperature
1/2 cup sugar
2 egg yolks
2 tsp vanilla
1. Preheat oven to 350F.
2. In a small bowl, mix all of the flours and the gum.
3. In a medium bowl, dice the butter into small cubes.
4. To the butter, add the sugar, and whip until creamy.
5. Add the egg yolks, and whip again until creamy.
6. Slowly blend the flour into the butter mixture bit by bit until the dough forms a ball.
7. Refrigerate the dough for a few minutes, and then split into two bowls. Line two baking sheets with parchment paper (parchment paper is best because it is easy to remove the cookies from the pan without breaking them). Between two pieces of parchment paper, roll out the halves of dough into 1/4 inch thickness. Using cookie cutters, cut out the cookies and place onto the cookie sheet.
8. Bake in the oven for about 10 minutes, or until golden brown. Cool on racks for about 10 minutes.
1.5 cups powdered sugar
1/8 cup milk
1 tsp vanilla
zest of 2 lemons (optional)
1. In a medium bowl, whisk the milk and vanilla together.
2. Slowly whisk the sugar into the milk until frosting is formed.
3. Whisk in the zest if you wish to have a hint of citrus in the flavor of your cookies.
4. Using a spoon, frost the top of the cookies. Once dry, store in an airtight container.